Egg, Bacon, and Toast Cups

Donald told People Magazine that his favorite thing for breakfast was bacon and eggs. Here’s one of the best recipes:

Ingredients

• 1/2 cup of your favorite cheese (shredded)
• 4 eggs
• 4 slices of bacon
• 4 slices of bread
• Black pepper
• Salt

Preparation

1. Preheat your oven to 400 degrees Fahrenheit
2. Use cooking spray to grease the inside of a muffin tin
3. In a skillet, cook the bacon for 5 minutes and place on plate lined with a paper towel
4. Use a round shaped cookie cutter to cut the center of each slice of bread
5. Press the circles into the muffin tin
6. Wrap bacon around the circle and garnish it with cheese
7. Crack an egg on top of each circle, season it with black pepper and salt, and back for 12 minutes
8. Allow it cool before serving

Meatloaf Sandwich

Ingredients

• 2 thinly sliced dill pickles
• 2 tbsp of olive tapenade
• 2 slices of sourdough bread
• 2 slices of meatloaf
• 2 canned artichoke hearts (drained and sliced)
• 1/4 thinly sliced red onion

Preparation

1. Place the bread on table and spread 1 tbsp of tapenade on each bread slice
2. Top each bread slice with artichokes, onions, pickles, and meatloaf
3. Close the bread, slice it in half, and serve

Toasted Crispy Buttered Fish Sandwich

Ingredients

• 1 1/2 cups of panko breadcrumbs
• 4 tbsp of melted butter (unsalted)
• 1 tbsp of seafood seasoning
• 1 tbsp of onion powder
• 1 tbsp of garlic powder
• 1 lemon zest
• 2 tbsp of fresh thyme (chopped)
• 2 tbsp of fresh chives (finely chopped)
• 4 pieces of cod fish
• Salt
• Black pepper
• Flour
• 2 egg whites (beaten)
• Lettuce (shredded)
• 4 sandwich-size English muffins or 8 slices of bread, lightly buttered and toasted
• Lemon juice
• Pickles
• Red onion (finely chopped)

Preparation

1. Preheat your oven to 425 degrees Fahrenheit
2. Place bread crumbs in a bowl, add butter, and mix to combine
3. Season it with onion powder, seafood seasoning, lemon zest, garlic powder, chives, and thyme
4. Season the fish with black pepper and salt
5. Dip the fish in the flour to coat it, dip the fish in egg whites, and then in the panko mix
6. Place them on a baking sheet placed on a cooling rack
7. Cook in the oven for 20 minutes
8. Place the fish in the English muffins and top it with lemon juice, onions, pickles, and lettuce
9. Serve

Rib Eye Steaks Basted in Butter

Ingredients

• 1 1/4 lbs. of rib eye steaks (with bone)
• 1 rosemary sprig
• 2 tbsp of canola oil
• 3 cloves of garlic
• 4 tbsp of butter (unsalted)
• 4 thyme sprigs
• Black pepper
• Salt

Preparation

1. Season the steaks with black pepper and salt
2. Place meat at room temperature for half an hour
3. In an cast iron skillet, heat oil over high heat
4. Add the steaks, cooking them for 5 minutes
5. Turn over the steaks, and add thyme, rosemary, garlic, and butter to the pan
6. Cook the steaks, basting them garlic, butter, and herbs for 7 minutes
7. Place the steaks on the cutting board and let it cool for 10 minutes
8. Remove the meat from the bone and serve

Vanilla and Cherry Ice Cream

Ingredients

• 8 egg yolks
• 2 1/2 cups of heavy cream
• 1/2 vanilla bean (without seeds and save the pods)
• 1 tsp of lemon juice
• 1 cup of sugar (divided)
• 1 cup of full-fat milk
• 1 1/2 lbs. of cherries (pitted and divided)

Preparation

1. Combine 1/3 cup of sugar and 1 lbs of cherries in a saucepan
2. Place the pan over medium heat and cook for 10 minutes
3. In a food mill, process the cherries, strain, and throw away solids
4. Place the liquid into the pan and cook for 10 minutes to reduce the syrup to 1 cup
5. Place the liquid in a bowl and place it aside
6. Add ice water into a bowl and place sieve over a bowl
7. Combine vanilla seeds, milk, cream, and vanilla pod in a pan to cook it over medium high heat until it comes to a boil
8. Whisk the yolks and rest of the sugar in a bowl
9. Whisk the mix as you pour in the milk mix
10. Cook the mix for 2 minutes in the pan over medium heat, stirring it constantly, until it thickens
11. Strain the mix through the sieve and place it over the bowl containing ice water
12. Halve the rest of the cherries, toss with lemon juice, and put aside
13. Add cherry syrup into the ice cream base, process it in an ice maker, following the given instructions
14. Add the cherries, place in container, cover it, freeze until it solidifies, and serve